Finding Romance in Work: 3 Ways to Engage Employees

There’s a honeymoon stage to every good thing, including a job. You’ve been a new hire before at some point, so you get it. When you start that job, you’re excited and ready to embed yourself in your work and new company. The honeymoon stage ends, inevitably, but that doesn’t mean work can’t be engaging long after the romance fades. Like every strong relationship, it’s about an evolving enjoyment and appreciation for where you are and who you’re with.

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Aceable's Lunch Program Fuels Their High Growth Culture

From the beginning, Aceable's founders believed that a strong company culture was important. At just 55 employees, the company implemented an employee lunch program to bring the team closer together and provide time to share ideas, conversations, and a great meal. Since then, Aceable has grown to more than 100 employees, and weekly lunches are still a favorite culture benefit among Aceable team members old and new.

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Follow Your Gut: Why You Need Probiotics + Prebiotics

These days, trendy foods are simply trendy for their looks. More often than not, when you look closer at the hottest foods, you’ll find that there’s a health benefit associated to their rise in popularity (think smoothie bowls and  golden milk). Digestive health is a huge trend this year, and with the rise of kombucha, apple cider vinegar concoctions and more, the word “probiotic” has begun to make its way into our everyday health vocabulary. And so has prebiotic. We break down the difference between the two, why they’re important to include in your diet and the best foods to buy to up your intake.

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How We Develop Our Healthy Lunch Menu

At Sifted, we believe the best lunches are a blend of clean ingredients, innovation and excitement. We've designed over 120 menus in house and add to that every week. When designing each one, we rely on everyone from our chefs to our eaters to our city managers to deliver a delicious, healthy and fun lunch experience.

We stay up to date on what’s up and coming in the food scene when crafting our menus and find ways to incorporate what’s “trending” into lunches while also keeping our core values in mind. Though the flavors and themes may change, there are few things you can always expect from your Sifted lunch.

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5 Herbs We Love Cooking With

Sometimes all it takes is a dash or a pinch to take a dish’s or sauce’s flavor to the next level. We love busting the myth that corporate lunches have to be bland, boring or unhealthy. Using fresh ingredients, including herbs, our chefs craft delicious and healthy office lunches for our clients.


Herbs play a major role in your making your lunches tasty week in and week out. These five that our chefs love show up in many of our dishes, particularly in marinades and dressings. Discover why they’re great and how you can use them in your own dishes.


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Jess Legge
Sifted Snack Guide: Healthy Snacks that Fuel

Snacks are so often the double-edged sword in our food lifestyle: They keep us going when we need a pick-me-up, yet they can often be laced with sugar, sodium and artificial ingredients that do our health more harm than good. What we all really want — and need — are clean snacks that sustain and support us as we tackle our work. We’ve rounded up a few of our favorite snacks that are healthy, delicious and full of nutrients that will keep you fueled until you get to your next meal.

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Up & Coming: Meet Cashew Yogurt

Breakfast can often turn into a meal so dominated by sugars and fats, it could be considered dessert. No one wants, or needs, a sugar crash at the start of the day to hinder productivity, but it can be difficult to find a variety of breakfast options that are wholesome and delicious, especially if you have a dietary restriction or preference that omits dairy.

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Feeling Peachy: Our favorite spots for all things peach in ATL

Our company may have national reach, but each city team is made up of locals who know their way around the food scene. Our Atlanta team is no different. And because a major part of our culture revolves around supporting sustainable and community-focused practices, we make an effort to support local establishments inside and outside the office. So when it comes to finding delicious peachy offerings around Atlanta, we focused on local spots or restaurants that are supporting area farms like Pearson Farms. Here are a places with peach creations that captured our attention.

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Jess Legge
The Rise of Turmeric & the Anti-inflammatory Diet

Colorful foods continue to capture our attention and find their way into our pantries. We’ve seen grassy green matcha and deep purple acai take the stage, to name a couple of high-profile colorful foods. The sunny yellow of turmeric is no exception. In the foodie-sphere, it’s popularly used to create golden milk, a warm spiced milk that incorporates cinnamon, ginger and black pepper along with the earthy spice. However,  turmeric is more than a food fad. It helps our bodies battle inflammation, and the rise of the spice has stirred more conversation around the anti-inflammatory diet — a way of eating not as widely known as the gluten-free or vegan diet, but which shares overlapping qualities. Here’s what it’s all about.

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Jess Legge
3 Benefits of Eating + Buying Local Produce

People often recognize that buying local produce means supporting local farmers and their production, but there are several other reasons why shopping and eating local food is better across the board. We’re proud to partner with regional growers to incorporate fresh, seasonal produce in our lunches. And when you invest in local food products in your everyday life, you invest in yourself and your community. Here are a few ways how.

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Jess Legge
Beyond Chips & Salads: Reinventing Kale

We’re huge fans of eating your greens. One of our favorite leafy green powerhouses? You guessed it: kale. Kale has been on everyone’s radar for a while now, but there are more ways to enjoy it besides making kale chips or using it as a salad base. With the right flavor pairings, you can create a mod green dish that doesn’t taste too green.

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Jess Legge
Food Language

Talking about food is far more complex than it’s “rich” or “too garlicky.” The food dictionary is diverse and robust — far more involved than simply calling something spicy, sour or seasoned. Food needs a language that speaks to your experience through all five of your sensory details. We’ve all had the experience of tasting or smelling something that blows our mind and when asked all we can say is it’s good. Food language turns “good” into “sapid.”

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Jess Legge
Aquafaba?!? Huh?

Aquafaba

Aquafaba (/ˌɑːkwəˈfɑːbə/) is the name for the viscous water in which legume seeds such as chickpeas have been cooked.

Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It’s composition also makes it a relatively flavorless, colorless emulsifier for creating a plethora of vegan sauces.

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Jess Legge
Our Biggest Hurdle in An On-Demand Culture

We’re a food-centric startup in a competitive on-demand delivery industry. Making great food that gives color to the office and energy to our clients in a way that honors the people that grow the food and those that consume it for us means owning the process from start to finish. It means taking responsibility for your lunches, rather than handing it off to another restaurant.

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Jess Legge
Want to be your most productive? Make your plate more colorful.

You’ve probably noticed we like to send a lot of vegetables with each meal, whether on the side, in a salad or a part of the main attraction. We do this because studies show that they are the secret to energy and clearness of mind. If you’re wanting to be more productive and feel more energy, load up on the vegetables.

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Jess Legge
Why we compost

We like to flip the assumptions that accompany most food concepts. Unsustainable, impersonal, wasteful - to name a few of the common narratives. At Sifted, we’re writing a new food story that reduces our carbon footprint at every turn. Did you know we compost excess food scraps, supporting local green initiatives in your city?

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Jess Legge
Meet, Jackie - Our host-turned-Internal-Operations-Associate

Meet, Jackie Ospina, our host-turned-Internal-Operations-Associate. Her story at Sifted is representative of the organic upward trajectory at our company. We love to see people in a role at Sifted and then grow into a larger, more defined position that puts their talents to use. We’re known to create roles for people, rather than the other way around.

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Jess Legge
Meet our COO

Have you met our COO, Abby Henderson? She is a recovering public accountant who left a big four accounting firm to mastermind the logistics of Sifted across 5 cities and growth into new markets. An Austin-transplant residing in Atlanta, she’s a social arbiter of the latest + most creative food in the southeast. Her self-made, highly-frequented social profile, “allaboutthat_atl” goes beyond the likes of typical foodstagrams, connecting followers with a curated mesh of cultural experiences. Get her take on the current food climate and all things Sifted in our latest blog.

 

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Pia Beck